Bar Manager - The Vines

The ideal bar manager for The Vines will be knowledgeable in all aspects of cellar management and ensure the highest standards are always upheld. They strive to guarantee that their teams have the platform to confidently fulfil their roles through quality hiring, training, and person-oriented management. Ultimately the bar management role is complete management of all bar processes – many of which are listed below.

Following completion of training, you will be expected to:

● Follow all appropriate procedures for end of night processes: safe counts, end of day reports, cashing up, venue security upon locking up, and ensure all closing procedures are followed.

● Guarantee set ups and breakdowns are of the required standard, and Trail is consistently managed and checked.

● Venue management with particular attention paid to the aesthetics and ambiance: lighting, temperature, music levels, TVs

● Improve bar cleanliness through the organisation of monthly deep cleans and implementing extremely high standards with regards to breakdowns.

● Ensure the drinks offering is standardised and uniform: everything is done to the same spec consistently – signature and classic cocktails, cask serves, gin serves, glassware, garnishes. Meticulous attention to detail is key.

● Help upsell and rotate products through sales incentives for your team with fellow managers.

● Help foster a sense of urgency within your team to bartend quickly without sacrificing guest standards.

● Diligently follow cask rotation procedures – line cleans, tapping, venting, changing, and keeping the cask ale fresh.

● Source, order, count, and manage stock levels and orders, chasing up and resolving discrepancies, ensuring we are virtually never 86 a product.

● Improve and streamline cellar procedures with fresh ideas where possible; you have the autonomy to pitch new and better systems.

● Help implement new menu launches through effective training, product knowledge quizzes, cocktail spec tests, and consistent support/training for your team.

● Order and manage stock, fruit, glassware, and consumables; monitor changing price levels and communicating changes with your management, and operations management team.

● Contribute towards dealing with disciplinary issues effectively and appropriately with the GM, following the correct procedures.

● Help address and resolve venue issues: maintenance concerns, draught issues, cellar concerns, missing stock/wrong orders, end of night report problems.

● Help to foster an understanding of Challenge 25, alcohol awareness, safe food handling, COSHH, and organise appropriate training with your management team to facilitate this.

● Develop an understanding of the financial implications of business decisions: the cost of wet orders, consumables, gross/net revenue, gross profits, staff progression, new hires, training costs.

● Reduce and minimise wastage of wet stock and help improve drinks gross profit through diligent stock and reporting procedures.

● Proactively hire and manage bar team levels, ensuring staff are not panic hired and staffing levels are consistently maintained in terms of both quantity and quality.

● Demonstrate the commitment and desire to push the business forward in all areas; increasing productivity, decreasing spends, maximising staff morale and efficiency, and product quality/offering.

● Enrol of new staff members: new starter forms, induction checklist, training plan, risk assessments and health and safety procedures – in tandem with the GM.

Benefits:

• Casual dress
• Company events
• Company pension
• Discounted or free food
• Employee discount
• Sick pay
• Store discount

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift

Work Location: One location

Job Types: Full-time, Permanent

Salary: £27,500.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Schedule:

• Day shift
• Monday to Friday
• Night shift
• Weekend availability

Ability to commute/relocate:

• Liverpool: reliably commute or plan to relocate before starting work (required)

Work Location: In person